Artichoke Lemon & Chicken Pasta

This dish from So Tasty So Yummy is one of our new favorite discoveries. It has all the goodies: chicken, bacon, pasta, artichokes, lemon, and just a little cream. It’s hearty enough to be a one-bowl meal… but you’re gonna make a veggie or side salad because it is still January

I made it right before heading down to Food Blog Camp and even with all the fantastic food we sampled in Mexico, it will be one of the first things that we make for dinner… After someone eventually makes it out to the grocery store (it’s “Minnesota cold” outside!). We learned some pasta styling tips from Adam Pearson and I can’t think of a tastier recipe on which to try out the new techniques.

This is one of those dishes that make me wish that I had an “artichoke” and “caper” tag over there —>.

Two ingredients we love, but two ingredients we never seem to keep on hand. Even Landry seriously digs capers – she picked out the chicken and capers first before cleaning off the rest of her tray. She fits in well around here. I think both she and the recipe can stay

I so enjoyed meeting you this past week, and look at that recipe! That’s so something I would make for my family. Have you ever tried cooking with Hearts of Palm? We had it in the salad bar in Grand Velas in spanish they call it Palmitos. It’s similar to artichoke hearts only meatier. Maybe you can find it in Minnesotta.

Hi! I love your blog. I usually take some time each day to peruse Foodgawker and click on the things that interest me most…Today I clicked on three pictures in a row that all happened to be from your site. I would just like a little clarification on the above recipe: what kind and what quantity of mushrooms did you use. I really want to try this out on my boyfriend…I love capers and artichokes! Thanks!

Now that I think about it, artichokes, capers, white wine and lemon juice make their way into many things we cook. Not a bad thing, of course! This dish looks very filling; something my fiancée would definitely go for after a long day. Definitely will file this one for next week.

I know I’m finding this recipe wayyy past its posting date, but I can’t wait to make it tonight! The only question I have is this:

Is there anything I could substitute for the bacon fat used for the initial part of the mixture? My fiance just got a warning for his cholesterol reading so I’m trying to eliminate any unnecessary fats. Could I replace that bacon fat with olive oil or something else? If so, how much?